(Latin vinum) – alcoholic beverage (strong: natural – 9-16% by volume, fortified – 16-22% vol.), Obtained by full or partial alcoholic fermentation of grape or fruit and berry juice (sometimes with addition alcohol and other substances – so-called “fortified wine”). The science that studies wine is called enology.

The word France and wine became a culinary synonym, just like Russia – vodka, the USA – a hamburger, and Germany – beer and sausages. However, recently a lot of myths have spread around French wines, which generally call into question this phenomenon. Consider the main ones.


In France, wine is not produced at all.

Roussillon vineyards produce natural sweet wines, today it is almost 90% of all French production in this area. The climate of this area and its soil give the grown grapes a high sugar content – about 25 percent. Alcohol potentially in the wine can contain up to 14 percent. But in the process of fermentation make a stop, adding alcohol to wandering wort, which can give a wine strength of 15 to 21 percent. In sugar nutmegs contains not less than 125 g / l, in other natural sweet wines – not less than 45 g / l. As an example, you can bring one of the most famous wines – Banyuls (Banyuls).

Natural French wines generally do without sugar.

This is not true, in the production process, the method of shaptalization is often applied, during which sugar is added to the must. Thanks to this approach, wine acquires the necessary strength – from 8.5 to 15 percent. Table wines are difficult to call exquisite, they are usually not served in restaurants, but they still meet a certain quality bar.

According to the rules of etiquette, red wine should be applied to meat and poultry, to fish and seafood – white.

Experts on French winemaking believe that white Riesling or dry Vouvray is quite suitable for dishes with pork. To veal you can serve these same wines or white Burgundy and Chardonnay. In addition to the traditional red wines, white Cotes de Blaye and Cotes de Provence are suitable for rabbit meat. White dry wines are well suited for chicken in sour cream with mushrooms, and the grilled meat will get a new taste along with fruit white wines, for example Cotes du Luberon. Speaking about seafood, anchovies are advised to drink not only white wine, red and pink wines of the south of France are good. If the fish or marine language is prepared with the use of red wine, then this dish should be washed down with wine from the same kind of grapes.


Before serving white wine should be cooled, but red – on the contrary, served at room temperature.

This is correctly true if the room temperature is 16-18 degrees, but usually still it is 20-30 degrees. For Bordeaux wines, the best temperature is 18 degrees, for Burgundy wines Рup to 14, for light red wines Р13-15 degrees, champagne is better served at a temperature of 6-8 degrees, and dry and ros̩ wines are 10-12 degrees.

Cognac should be snacked with lemon, and champagne – with chocolate.

Oh, this myth is the most ancient, it has become part of the culture of alcohol consumption. In fact, most wines, like champagne, do not combine with chocolate at all. Only very sweet natural wines from Grenache grapes are good for chocolate. An unwritten rule says that wine should be sweeter than the dish to which it is served, and not seem excessively dry compared to it. To chocolate, cognac is the best, there is even the so-called rule of four “c”: cognac, cafe, cigare, chocolat (cognac, coffee, cigar or cigarette and chocolate). As can be seen in this series about the lemon is not a word, it is clearly superfluous.

Wine and cognac can not be diluted with water.

In fact – you can, however, it’s not about the most expensive wines and cognac. In the middle of the 20th century in France it was considered normal to drink cognac during the day, diluting it with pure or mineral water. Such a drink was called fine a l’eau.And expensive cognacs never diluted, giving them as digestives. Cognac in combination with ice and water is a good aperitif, but this combination refers to the young quality VS cognac, VSOP as a last resort. Dilute the same well-priced young red and white wines, in which a high level of acidity.


The taste of wine is not conveyed in words.

Professional tasters have a very rich vocabulary. In A.Kuptsov’s monograph “Wines of France” the following characteristics are applied to a drink: generous, honest, skinny, tired, strict, solid, flat, cute, lean, tasty, fleshy, lively, feminine, green, fatty, nervous. The blame is attributed to the taste of light, the color of the shingles, the smell of weapons flint, the tone of oriental spices, cocoa, almonds, freshly roasted coffee, honey, pineapple, cloves, caramel, vanilla, candied berries, iris, breadcrumbs, smell of weapons flint. Believe me, a true connoisseur will be able to describe in depth, in detail and elegantly, the taste of a noble wine.

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